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October 13, 2021

Healthy Stuffed Peppers (Mix & Match Recipes!)

Gluten Free Main Dishes Mix + Match Recipes Bake
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I’m so excited to share another Mix & Match recipe with you guys today: healthy stuffed peppers! I’m talking stuffed peppers with all sorts of tasty ingredient options: ground turkey, shredded chicken, quinoa, black beans, brown rice, melty cheese, tender veggies, and lots more.

We love stuffed peppers in this house. It’s such a simple and nourishing meal that’s also really versatile. Perfect for mixing and matching fillings to meet whatever flavors you’re craving.

You can also prep and fill them in advance. Then, bake the peppers during the week for an even faster meal!

Also, here’s how to make stuffed peppers in the Instant Pot!

Mix & Match Healthy Stuffed Peppers

How to Make Stuffed Peppers

The process for making stuffed peppers is so simple: just cook veggies and protein, add a grain and seasoning, spoon into pepper halves, and bake until tender!

Step 1: Saute Onions & Garlic

I always start stuffed pepper filling with 1 chopped onion and 2 cloves of garlic. It’s the perfect base for any flavorings.

Just cook the onion and garlic over medium-high heat with a quick drizzle of olive oil until the onion is translucent!

Mix and Match Stuffed Peppers ingredients

Step 2: Add Protein

Once the onion and garlic are soft, add your protein to the pan.

Some of our staples are roughly 1 pound of ground meat (turkey, chicken, or beef), 2 cups of pulled rotisserie chicken, 1 package of crumbled tempeh, or a drained 15-oz can of beans. Feel free to combine proteins, too.

(If you end up with a little extra filling, stuff it in a wrap for lunch, or serve atop greens!)

If you’re starting with raw meat like ground turkey, be sure to cook until browned and mostly cooked through. Otherwise, just stir it in quickly to combine with the onions and garlic.

Mix and Match Stuffed Peppers Ingredients

Step 3: Add Grains to Your Stuffed Pepper Filling

Adding whole grains to the filling makes these stuffed peppers a full meal with a balance of protein, fiber, and veggies to keep you satisfied.

I typically use brown rice or quinoa because they’re easy to find pre-cooked, so I can save time and just toss them into the pan once the protein is added. But feel free to mix it up!

Mix and Match Stuffed Peppers Recipe ingredients

Step 4: Add Seasoning

Here’s where your stuffed peppers get taken to the next level!

Spices, canned tomatoes, herbs, etc. go a long way in creating distinct flavors. So feel free to play around with seasonings based on what you’re craving.

Add seasonings to the pan after the protein and grains, then toss to combine. Here are my top three ways to season your stuffed peppers:

Mix and Match stuffed peppers recipe ingredients

Italian-Inspired Stuffed Peppers Seasoning:

1 cup canned fire-roasted diced tomatoes + 2 teaspoons italian seasoning + 2 tablespoons chopped fresh basil + salt & pepper to taste

Mix and Match stuffed peppers recipe ingredients

Mexican-inspired Stuffed Peppers Seasoning:

1 cup salsa + 2 teaspoons each chili powder, ground cumin, and smoked paprika + 2 green onions, chopped + salt & pepper to taste

Mix and match stuffed peppers ingredients

Greek-inspired Stuffed Peppers Seasoning:

1 cup canned fire-roasted diced tomatoes + 1 tsp dried oregano + 1/3 cup chopped pitted kalamata olives + 1/4 cup chopped fresh parsley + salt & pepper to taste

Mix and match stuffed peppers recipe ingredients

Step 5: Fill pepper halves & bake

Once you’ve added seasoning, the filling is done! It’s time to spoon the filling into peppers and bake.

If you prefer a higher pepper-to-filling ratio, stand peppers upright to slice the tops off and remove the seeds, then fill four whole peppers.

I prefer a higher filling-to-pepper ratio (because that means more surface area for melting cheese, obviously), so I like to cut peppers in half length-wise and heap the filling into four pepper halves.

After your peppers are filled and arranged in a baking dish, you can either refrigerate overnight and cook the next day, or, if you’re ready to go, cover the top of the pan with foil and bake the peppers at 350 degrees for about 40 minutes, until the peppers are tender.

Step 6 (optional): Top with cheese!

If you want to, now’s the time to top the peppers with cheese – and just about any type will do. Add the cheese on top of the filling and bake, uncovered, until the cheese is melted.

Is your mouth watering yet? It’s probably time to make a batch of these healthy stuffed peppers!

The great thing about them is that they’re so flexible. You can fill them with whatever you have in the fridge. And if you’re in need of a fast dinner and don’t care if the pepper isn’t soft, you can always just fill a raw pepper with the warm, cooked filling and eat it immediately if you want. 😉

Here are three of my favorite combinations:

Shredded Chicken + Chickpeas + Quinoa + Greek-Inspired Seasoning + Feta Cheese Stuffed Peppers

Mediterranean chicken stuffed peppers with quinoa and feta

Crumbled Tempeh + Black Beans + Quinoa + Mexican-Inspired Seasoning + Shredded Cheddar Cheese Stuffed Peppers

vegetarian Mexican stuffed peppers

Ground Turkey + Brown Rice + Italian-Inspired Seasoning + Sliced Fresh Mozzarella Cheese Stuffed Peppers

Ground Turkey + Brown Rice + Italian-Inspired Seasoning + Sliced Fresh Mozzarella Cheese mix and match stuffed peppers recipe

Are you a stuffed pepper fan? What’s your favorite combination?

Whichever filling you choose, I hope you love these healthy stuffed peppers! Be sure to check out my other simple Mix & Match recipe posts, too!

Mix & Match:

  • Smoothies
  • Overnight Oats
  • Avocado Toast 12 Ways
  • Sheet Pan Dinners
  • Stir Fries
  • Lettuce Wraps
  • Easy Marinades
  • Healthy Sandwiches
  • Grain Salad Bowls
- anne
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Sign up for my e-newsletter and I'll send you a meal plan packed with a week's worth of healthy meals, snacks and a shopping list. Happy eating!

you might also like:

Baked Portobello Mushrooms with Feta

vegan stuffed sweet potatoes recipe

Mexican Stuffed Sweet Potatoes (Vegan)

Mediterranean Stuffed Peppers with Chicken

Instant Pot Stuffed Peppers

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14 comments
  • Stacey November 13, 2018 · 11:25AM:
    THANK YOU this has been on my to-make list week after week and keeps getting pushed off. THANK YOU
    Reply
    • Anne
      November 13, 2018 · 12:46PM:
      Yay! Let me know which combinations you end up trying and how you like them!
      Reply
  • Ann
    November 13, 2018 · 1:23PM:
    They all look sooo good but I cannot wait to try the Pulled Chicken + Chickpeas + Quinoa + Greek-Inspired Seasoning + Feta Cheese!!! Serious YUM!
    Reply
    • Anne
      November 13, 2018 · 1:32PM:
      Yay - let me know how you like it! :)
      Reply
  • Kori
    November 13, 2018 · 2:29PM:
    These look and sound phenomenal! I haven't made stuffed peppers in a while, so I can't wait for Matt and I to enjoy these! I love your mix-and-match recipe approach. <3
    Reply
    • Anne
      November 13, 2018 · 2:56PM:
      Thanks Kori! :)
      Reply
  • Amy November 13, 2018 · 10:39PM:
    This post is making me excited and inspired! I love this mix & match series. I grew up with a mom who love to cook but always followed the recipe exactly, so I too have been tied down by recipes but this series makes me feel more adventurous. meals like this are less intimidating to make then always having to follow a recipe and shop for certain ingredients! Thank you!!!
    Reply
    • Anne
      November 15, 2018 · 8:00AM:
      My favorite way to cook is winging it - nice to have a recipe to use as a base, but then to be flexible and creative! More fun that way :) Let me know how the peppers turn out!
      Reply
  • Charise November 14, 2018 · 10:44AM:
    I make a Philly cheese steak inspired version: mushrooms and onions to go along with the green pepper, ground meat (I usually use the venison I get from my brother), provolone cheese, and salt/pepper/garlic/worcestershire sauce for the seasoning. I usually make them low-carb, but it's also good with rice.
    Reply
    • Anne
      November 15, 2018 · 7:58AM:
      What a great idea!
      Reply
  • Roadrunner November 14, 2018 · 11:00PM:
    Very nice, thanks! These look delicious.
    Reply
  • Laura November 16, 2018 · 2:48PM:
    Love stuffed peppers and love these ideas! Cannot wait to try them later. Maybe with left over turkey meat too.
    Reply
  • agreso
    December 17, 2020 · 10:17PM:
    Love stuffed peppers and love these ideas! Cannot wait to try them later. Maybe with left over turkey meat too.
    Reply
    • Anne
      December 18, 2020 · 10:17AM:
      Thanks! Let me know which variations end up being your favorites!
      Reply
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anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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anne mauney

I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

When I’m not writing or cooking for fannetastic food, you can find me running, coaching nutrition clients, or on an adventure with my family. Feel free to reach out - I'd love to hear from you!

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